The PERFECT Chocolate Chip Cookies

For me, it’s Real Housewives of Orange County, new magazines, and French fries — whenever I’m in the presence of any of those things, I instantly go weak in the knees and any willpower dissipates.

And lately, I’m embarrassed to say, Keeping Up With The Kardashians is also included on that list. I can’t help it. It’s like watching a giant train wreck full of hair extensions, vocal fry and fake eyelashes — I cannot. turn. away.

Anyway, one of my other guilty can’t-quit-you foods? Cookies. Any flavor, for that matter. I love cookies so much. And anyone who doesn’t is probably soulless; I’m convinced.

While I am an equal-opportunity cookie-eater, I know that most people prefer the quintessential American cookie: chocolate chip. Nothing really beats a freshly baked, super chewy and slightly gooey chocolate chip cookie, warm out of the oven. One with a decent ratio of cookie to chocolate chips, one that has crisped edges but a chewy, softer center that’s slightly underbaked for that awesome cookie-dough flavor.

Well friends — these are those cookies.

Ever since discovering this recipe a couple years ago, I have been hooked! They’re completely fool-proof and produce the best tasting and best looking cookies ever — every time. Prior to this recipe I suffered from Ugly Cookie Syndrome and would constantly pull pans of cookies out of the oven that were flat, thin saucers, or thick and chewy cookies but had no flavor. It was such a disappointment that me, a baker, couldn’t make a decent chocolate chip cookie to save my life. And then, I met this recipe. And then, we fell madly in chocolate chippy love.

Here’s what sets this recipe apart: first, it uses real butter which always produces a better tasting cookie than cookies made with margarine or oil. But since butter is prone to spreading in the oven (stay away, saucer cookies!), this recipe requires you chill the dough for at least one hour before baking. I know you’re impatient, but trust me — it’s worth it to chill it!

The second secret is the use of cornstarch. It helps lift and puff up the cookies, giving them that plush, fresh-from-the-bakery style height that we all crave in a cookie. Trust me here — the cornstarch is a cookie lifesaver! And lastly, the higher brown sugar-to-sugar ratio helps keep these cookies moist, chewy and authentic in flavor. More brown sugar produces a chewier, softer cookie AND enhances that caramelized, sweet dough flavor we all love.

So what are you waiting for? Bake a batch of these and cuddle up with your favorite reality TV show. They don’t call it a guilty pleasure for nothing! 🙂

If you've searched high and low for the perfect chocolate chip cookie recipe, look no further! This foolproof recipe produces the softest, sweetest and chewiest cookies ever in a few simple steps!

Ingredients

¾ cup unsalted butter, softened to room temperature

¾ cup dark brown sugar

¼ cup sugar

1 egg

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

2 tsp cornstarch

Pinch salt

1 cup semi-sweet chocolate chips

Instructions

In the bowl of a stand mixer affixed with the paddle attachment, cream the butter, brown sugar and sugar on medium speed for about 2 minutes or until creamy and fluffy.

Beat in the egg and vanilla to combine. Meanwhile, in a medium bowl, whisk together the flour, baking soda, cornstarch and salt. Gradually begin adding the flour mixture into the batter, beating well after each addition, until a soft dough forms. Slowly stir in the chocolate chips.

Chill the dough for at LEAST one hour, or up to 48 hours in the fridge. Chilling the dough is MANDATORY to prevent cookies that spread!

Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or mist the sheets lightly with cooking spray. Drop rounded, smoothed Tablespoonfuls of dough onto each cookie sheet about 1" apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time. Do NOT over bake! The cookies may appear slightly undone in the center; this is OKAY as they will continue to cool as they sit.

Allow the cookies to sit on the baking sheets for about 10 minutes before transferring to a wire rack to cool completely. Store leftover cookies airtight, at room temperature.

If you want to elevate the flavor of these irresistible cookies, consider adding vanilla bean paste, like as directed in the original recipe. Vanilla bean paste totally amps up the vanilla flavor and makes these cookies extra special. But if you want to stick to the classic route, feel free — these cookies are just as delicious and irresistible with extract as they are with vanilla beans! You could also use miniature chips, milk chocolate chips or dark chocolate chips and increase or decrease the amount of chips according to your family’s cookie preferences. This is the BEST base recipe!

Have a fantastical day!

xo, Hayley

Comments

Have you ever watched “The Millionaire Matchmaker?” That is my total guilty pleasure. I could watch it e’ry day, alll dayyyy
probably while I eat these cookies. You can never go wrong with this classic…plus, cornstarch in cookies? MY FAV! Pinned!

Any day is a great day when chocolate chip cookies are involved! I am always on the hunt for the perfect chocolate chip cookie, so yours just went to the top of my list! 😀 They look irresistible, Hayley!

French fries are totally a guilty pleasure for me too. Whenever my guy goes to Wing Stop, he knows he has to invite me. I never order anything, but I always steal (slash he gives me permission to take) at least half of his Cajun-style fries. SO good! And yes, cookies are on my guilty pleasure list too. Yours look gorgeous!

Wow…decisions…decisions…I have looked at BOTH of your gorgeous chocolate chip recipes…and I can’t decide which one to make?!! I have the ingredients for both versions (although I have a fresh vanilla bean as opposed to vanilla paste & also have vanilla extract). Looking through all of your comments…I did NOT see anyone actually giving feedback on the taste/texture/look of the baked cookie. Do you personally have a favorite between the two? Must admit I love the ‘flecks’ of vanilla in the first..and the slightly more ‘golden’ hue and rustic shape…but is the second one the truly ‘perfect’ riff?! I’m making these for my adult sons…as they have both been craving them big-time. Thoughts? Love your column..and the Macadamia/White Chocolate Chip cookies are OUT-OF-THIS-WORLD. I have made them at LEAST five or six times already…and they always come out perfect with rave reviews..Merci from France!

Addendum!!!….NOW…I have just spotted the most recent version with chocolate chunks, smidgen of espresso powder & sea salt!! Which of these beauties should I try if I really, really, really want to WOW my grown boys?! Any preference on your or your readers parts?! Lovely, ‘more’-ish offerings all!!

Bonjour, Donna! As far as the recipes go, it’s all up to your personal preference! Personally to me, I love my Ultimate Chocolate Chip Cookies recipe, which features semi-sweet and dark chocolate chips for a great chocolate flavor, and a little espresso powder, which deepens the chocolate flavor. This recipe, however, is pretty straight-forward and makes for a delicious cookie! If you look closely, this recipe and the Ultimate recipe are essentially the same, just with the addition of espresso powder + the different chips. And the brown butter vanilla bean sea salt cookies are delicious, too – but they bake up a little thinner, so they’re more crisp. It’s all up to you! Whatever you choose, I’m sure you’ll love!

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 28-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…